Rotini and Black Bean Salad

This recipe calls for whole-wheat rotini, but you can use any pasta. Easily doubles to feed a crowd.

Category: Salad

Cuisine: not set

☆☆☆☆☆

1 review 
Ready in 45 minutes
by dmfallon55

Ingredients

8 oz whole wheat rotini

6 tbls balsamic vinegar

1/2 tsp garlic minced

Salt & freshly ground pepper to taste

3 tbls Extra virgin olive oil

1 16 oz Black beans rinsed & drained

1/2 cup grape or cherry tomatoes halved

1/2 cup Frozen corn thawed (see note)

1/4 cup Scallions, white part only chopped

1/4 cup Fresh chives chopped

1/4 cup Fresh Cilantro chopped

1 ripe Avocado

juice of 1/2 lemon


Directions

Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, scallions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 2 hours and up to 24 hours. Just before serving, peel and slice avocado and toss with lemon juice to prevent browning. Serve pasta salad with avocado slices as a garnish. Serve immediately.

Reviews

☆☆☆☆☆

I've made this salad several times. It is a great pasta salad to take to a gathering. It's fun to use different types of pasta.

dmfallon55

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